Grilled Chicken Breast with Crunchy Veggie Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Tender chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

321kcal
Protein
32g
Fat
14.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast, boneless and skinless

1.5 cups Green Cabbage, shredded

0.5 cup Carrots, shredded

0.5 cup Red Bell Pepper, thinly sliced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds, raw

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 4

    Add the shredded cabbage, carrots, and red bell pepper to the bowl with the dressing and toss thoroughly to coat.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the veggie slaw and top with the sliced chicken breast.

  • 7

    Garnish with sunflower seeds for an extra layer of texture and serve immediately.

Grilled Chicken Breast with Crunchy Veggie Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Tender chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

321kcal
Protein
32g
Fat
14.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast, boneless and skinless

1.5 cups Green Cabbage, shredded

0.5 cup Carrots, shredded

0.5 cup Red Bell Pepper, thinly sliced

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds, raw

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 4

    Add the shredded cabbage, carrots, and red bell pepper to the bowl with the dressing and toss thoroughly to coat.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the veggie slaw and top with the sliced chicken breast.

  • 7

    Garnish with sunflower seeds for an extra layer of texture and serve immediately.